Gin and all that Jazz


  • In shaker tin crush basil leaves.
  • Add Tonka bean syrup, pineapple and asian pear.
  • Muddle until juiced.
  • Add Malfy Limone Gin and Spiced Ginger Bitters.
  • Shake all ingredients until ice cold.
  • Strain into coupe/martini glass.
  • Top with champagne, optional.
  • Garnish with fresh basil leaf and diced pineapple and Asian pear, or lemon twist.


  • Add orange peel, slightly crushed Tonka beans and water to 1 quart pot
  • Bring to boil and then turn down to simmer for 45 minutes ◊ Strain
  • Add sugar and stir until dissolved
  • Refrigerate for 8–12 hrs.


  • In 8 separate containers add each botanical to 3 oz of grain alcohol, seal tightly and let infuse for 7 to 21 days. When you open the containers and can smell the botanical above the scent of grain alcohol, you will know it’s ready to strain.
  • As each botanical finishes the infusion process, carefully strain and mix together until after 21 days you have all the ingredients strained and gently blended.
  • A couple of dashes of Spiced Ginger Bitters works well in classic martinis, fruit-based martinis/cocktails, and Manhattans.
  • Store in an airtight container.